Roasted vegetable bake

Recipes

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A roasted version of a ratatouille, this nutritious vegetable bake practically makes itself as all the vegetables are cooked together in one tray. Great as a side or just on its own, serve with warm, crusty bread to mop up all the sauce.

Ingredients

2 aubergines, cubed
2 red peppers, thickly sliced
350 g butternut squash, sliced
1 tsp cumin or fennel seeds
680 g passata with chopped basil
260 g spinach, roughly chopped
125 g mozzarella, drained and diced
2 tbsp parmesan, grated
2 tbsp olive oil spray

2 aubergines, cubed
2 red peppers, thickly sliced
12.3 oz butternut squash, sliced
1 tsp cumin or fennel seeds
24 oz passata with chopped basil
9.2 oz spinach, roughly chopped
4.4 oz mozzarella, drained and diced
2 tbsp parmesan, grated
2 tbsp olive oil spray

2 aubergines, cubed
2 red peppers, thickly sliced
12.3 oz butternut squash, sliced
1 tsp cumin or fennel seeds
24 oz passata with chopped basil
9.2 oz spinach, roughly chopped
4.4 oz mozzarella, drained and diced
2 tbsp parmesan, grated
2 tbsp olive oil spray

Details

Cuisine: Vegetarian
Recipe Type: One-pan
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 40 mins
Serves: 6

Step-by-step

Preheat the oven to 220°C/425°F/gas mark 7.
Place the aubergines, peppers and butternut squash in a large roasting tray so they sit in a single layer. Spray with olive oil, sprinkle with cumin or fennel seeds and roast for 20–25 minutes, stirring once or twice until the vegetables are just tender and the aubergines are lightly browned.
Meanwhile, place the passata and spinach together in a pan and heat gently, stirring until the spinach has wilted.
Layer the vegetables and passata mixture into a large ovenproof serving dish, scattering with bits of mozzarella as you go. Sprinkle the top with parmesan and bake for 15 minutes until bubbling and lightly browned.

This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.

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